Gluten Free Blackberry Cobbler Chia Pudding
A delightful and healthy dessert featuring creamy chia pudding topped with juicy blackberries, perfect for any occasion.
Ingredients
Pudding Base
- 1/4 cup Chia Seeds These are the magic behind the pudding texture.
- 1 cup Almond Milk (or other non-dairy milk) Unsweetened is preferred.
- 2 tablespoons Maple Syrup To add a natural sweetness.
- 1 teaspoon Vanilla Extract Or the seeds from 1/2 vanilla bean.
Toppings
- 1 cup Blackberries Fresh or frozen, depending on availability.
- Optional Toppings Toasted coconut, chopped nuts, or additional fruit.
Instructions
Preparation
- In a medium-sized bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk the mixture well to avoid clumps.
- Allow the mixture to sit for about 10 minutes, then stir it again to ensure uniform consistency.
- Cover the bowl and refrigerate for at least 2 hours or overnight. This allows the chia seeds to swell and absorb the liquid.
- After the chia pudding has set, layer it into serving glasses, alternating between the chia pudding and blackberries for a beautiful presentation.
- Finish with your favorite toppings – perhaps a sprinkle of toasted coconut or chopped nuts for a delightful crunch.
- Dig in and savor the delicious blend of flavors!
Notes
Store any leftover pudding in an airtight container in the fridge for up to 5 days. Freeze leftovers for up to 2 months and defrost in the fridge overnight before stirring. Can be served chilled or at room temperature.